Try this cheesy casserole recipe from Lancaster county.
Easy Chicken Recipes for Any Time, Any Occasion
4 to 6 ounces uncooked wide egg noodles (2 to 3 cups cooked)
1 can (10 3/4 ounces) cream of mushroom with roasted garlic soup, or cream of roasted chicken with savory herbs soup
1 1/2 to 2 cups cubed cooked chicken
1 cup frozen peas and carrots
1 cup shredded cheddar cheese, divided
Salt and pepper, to taste
1/4 cup plain breadcrumbs
1 tablespoon butter, cut into pieces
Heat oven to 350°F.
Cook noodles following package directions; drain.
Grease shallow 9-inch square baking dish. In baking dish, combine soup and 1/2 can water. Add noodles, chicken, peas and carrots, and 1/2 cup cheese. Season with salt and pepper, and toss to combine. Top with breadcrumbs and remaining cheese. Dot with butter.
Cover and bake for 20 minutes; uncover and bake for an additional 10 to 15 minutes, or until hot and bubbly. Yields 4 servings.
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